Chicken and Heaps of Veges Soup Recipe

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Chicken and Heaps of Veges Soup
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Ingredients:

Directions:

  1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the muck.
  2. Add vegetables except zucchini, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.
  3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Refrigerate. Remove the fat from the soup.
  4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini into thin strips and add to the soup.
  5. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 281.39 Kcal (1178 kJ)
Calories from fat 141.46 Kcal
% Daily Value*
Total Fat 15.72g 24%
Cholesterol 94.14mg 31%
Sodium 844.43mg 35%
Potassium 610.89mg 13%
Total Carbs 13.58g 5%
Sugars 5.89g 24%
Dietary Fiber 3.52g 14%
Protein 20.54g 41%
Vitamin C 24.9mg 41%
Vitamin A 0.5mg 17%
Iron 1.4mg 8%
Calcium 104.5mg 10%
Amount Per 100 g
Calories 44.26 Kcal (185 kJ)
Calories from fat 22.25 Kcal
% Daily Value*
Total Fat 2.47g 24%
Cholesterol 14.81mg 31%
Sodium 132.83mg 35%
Potassium 96.09mg 13%
Total Carbs 2.14g 5%
Sugars 0.93g 24%
Dietary Fiber 0.55g 14%
Protein 3.23g 41%
Vitamin C 3.9mg 41%
Vitamin A 0.1mg 17%
Iron 0.2mg 8%
Calcium 16.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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